This week we have a Thanksgiving feast for you, as well as desserts to round out the sweets table at your next celebration. We gussied up a classic with our favorite pumpkin pie recipe, which has a graham cracker crust and fresh ginger. We offered the most amazing chocolate cake you'll ever eat, complete with thick ganache icing. There's a pretty bundt cake, maple pecan blondies, and chocolate chip brioche pretzels from Smitten Kitchen's new book. And welcome anyone with a moist, delicious vegan, gluten-free gingerbread cake.

But let's not forget the savory side of things! We show you how to make the very best mashed potatoes, and how to bake a pan of easy Thanksgiving stuffing. There's a green bean casserole from scratch, complete with crispy onions on top. Pour a spritzer of Prosecco and pomegranate, and you'll be set. Cheers!

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include The Kitchn Cookbook, coauthored with Sara Kate Gillingham, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband Mike.